Executive Sous Chef

Vikings Group of Companies; Quezon City; On-site; PHP 900,000 - 1,400,000; Full time

Job summary

Vikings Group of Companies in Metro Manila is seeking a seasoned Head Chef to lead daily kitchen operations, uphold food safety standards and maintain top-quality dishes across all service periods.

You will supervise and mentor kitchen staff, collaborate on menu development with the Executive Chef, monitor food cost and inventory, and ensure timely meal delivery during peak hours while maintaining high presentation standards.

Qualifications

• Minimum 5-7 years of professional culinary experience, with 2-3 years in supervisory or sous chef role.
• Culinary degree from an accredited culinary school or equivalent hands-on training in a professional kitchen environment.
• Advanced knowledge of various cooking techniques, cuisines and food preparation methods.
• Proficiency in kitchen management systems, inventory software and food safety protocols.
• Strong leadership and interpersonal skills with the ability to motivate and develop culinary team members.
• Excellent organizational and time management abilities, particularly during high-volume service periods.
• Meticulous attention to detail and commitment to maintaining the highest standards of food quality and presentation.
• Valid food handler certification and knowledge of local food safety regulations.

Responsibilities

• Oversee daily kitchen operations and ensure compliance with food safety, hygiene and sanitation standards
• Supervise, train and mentor kitchen staff, including line cooks and culinary assistants, whilst fostering a collaborative team environment
• Prepare and cook dishes according to established recipes and quality standards, maintaining consistency across all service periods
• Develop and refine menu items in collaboration with the Executive Chef, incorporating seasonal ingredients and guest preferences
• Monitor food costs, portion control and inventory management to optimize profitability without compromising quality
• Ensure all kitchen equipment is properly maintained and report any maintenance issues promptly
• Manage kitchen workflows and coordinate service during peak dining hours to ensure timely meal delivery
• Maintain detailed records of inventory, food orders and kitchen performance metrics
• Assist in recruitment, scheduling and performance management of kitchen personnel
• Conduct regular quality control checks on all prepared dishes before service

Skills

Kitchen leadership

Menu development

Food safety compliance

Staff training & mentoring

Inventory management

Culinary techniques

Documentation & record keeping

Education

Culinary degree

Tools

Kitchen management software

POS/Inventory systems

Job description

Key responsibilities

• Oversee daily kitchen operations and ensure compliance with food safety, hygiene and sanitation standards
• Supervise, train and mentor kitchen staff, including line cooks and culinary assistants, whilst fostering a collaborative team environment
• Prepare and cook dishes according to established recipes and quality standards, maintaining consistency across all service periods
• Develop and refine menu items in collaboration with the Executive Chef, incorporating seasonal ingredients and guest preferences
• Monitor food costs, portion control and inventory management to optimize profitability without compromising quality
• Ensure all kitchen equipment is properly maintained and report any maintenance issues promptly
• Manage kitchen workflows and coordinate service during peak dining hours to ensure timely meal delivery
• Maintain detailed records of inventory, food orders and kitchen performance metrics
• Assist in recruitment, scheduling and performance management of kitchen personnel
• Conduct regular quality control checks on all prepared dishes before service

Qualifications

• Minimum 5-7 years of professional culinary experience, with at least 2-3 years in a supervisory or sous chef role
• Culinary degree from an accredited culinary school or equivalent hands-on training in a professional kitchen environment
• Advanced knowledge of various cooking techniques, cuisines and food preparation methods
• Proficiency in kitchen management systems, inventory software and food safety protocols
• Strong leadership and interpersonal skills with the ability to motivate and develop culinary team members
• Excellent organizational and time management abilities, particularly during high-volume service periods
• Meticulous attention to detail and commitment to maintaining the highest standards of food quality and presentation
• Valid food handler certification and knowledge of local food safety regulations
• Ability to work in a fast-paced environment and adapt to changing priorities
• Creative mindset with the ability to contribute innovative ideas to menu development